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–+ servings
stack of multiple Dutch egg cakes
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4.82 from 16 votes

Dutch egg cake recipe

Why buy egg cakes when you can easily make them yourself? With this easy recipe you can bake the best eierkoeken yourself!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 12 servings

Ingredients 
Metric | US Customary

  • 2 Eggs
  • 100 grams sugar
  • zest of half a lemon
  • 100 grams all purpose flour
  • 1 tsp baking powder
  • Pinch of salt

Instructions

  • Beat the eggs and sugar until fluffy, this will take a few minutes.
  • In a large bowl, add the dry ingredients together: lemon zest, flour, baking powder and salt. Gently fold into the egg mixture.
  • Use two tablespoons to scoop the batter onto a baking sheet lined with parchment paper (a silicone mat works fine as well). Always use a good full tablespoon per egg cake. Make sure they have plenty of space on your baking tray; they will expand quite a bit and rise slightly.
  • Bake the egg cakes at 180°C/350℉ (convention oven) for about 10 minutes.
  • The egg cakes can still look pale as long as the edges start to turn golden brown, that's fine. If you bake them too long, they will become drier and more brittle.
How to store
Store in an airtight container at room temperature for 3-4 days.